Langoustine or Prawn Ceviche

What is ceviche? It is originally a Spanish word and is a speciality of Peru but now it is widely available in France. It is basically raw fish or shellfish marinated in plenty of citrus juice, fresh herbs, onion, shallots and other flavourings. If you use shellfish, make sure they are fresh or freshly frozen. Trust your fishmonger, as they will have the expertise you need. The best time for shellfish is from February to April when the quantity is plenty and the quality and flavour is the b